Low Fat Chili Verde
I saved the base of this recipe from an old Sunset magazine recipe. The tastes were incredible, and so easy to do. The repeated browning adds a lot of flavor without much work.
I saved the base of this recipe from an old Sunset magazine recipe. The tastes were incredible, and so easy to do. The repeated browning adds a lot of flavor without much work.
| A. | yellow onion | 1 large | chopped |
| garlic | 3 cloves | chopped | |
| chicken broth | 8 ounces | ||
| oregano, dried | 1 teaspoon | ||
| cumin, ground | 0.5 teaspoon | ||
In a large sauce pan, combine onion, garlic, broth, oregano, and cumin. Boil on high heat until the liquid evaporates and the vegetables begin to leave bits of brown in the pan when you stir them. Keep stirring, don't let them burn. This takes about 10 minutes. Add 2 tablespoons of water to the pan to release the brown bits. Keep stirring until this liquid is gone, then add two tablespoons more. Do this three or four times until the whole mess is a rich dark brown. |
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| B. | white wine vinegar | 1 tablespoon | |
| chicken thighs | 3 pounds | Boned, skinned, cut into 1 inch cubes | |
| green bell peppers | 2 large | Chopped | |
| fresh cilantro | 0.5 cup | Chopped | |
| green chilies | 8 ounce can | Chopped | |
When the browning is done, add the vinegar and one more tablespoon water. When the pan is again dry add the chicken, peppers, cilantro, chilies, and another tablespoon of water. Cover and simmer over low heat, stirring often, until chicken is just done (not pink) about 15 minutes. Transfer to a bowl. Serve with flour tortillas, rice, or beans. |
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